Prep Time/ Cook Time

10 minutes preparation, 20-35 minutes cooking

Recipe Size

Serves 6

Instructions

Boil the green beans until tender, then drain and set aside. Peel and dice the potatoes and boil for 5-10 minutes so that they are about half cooked (firm in the middle, tender outside (alternately, you may microwave the potatoes for several minutes to partially cook them.) Drain the potatoes and thoroughly dry them, then fry in olive oil for several minutes. Add the chopped onion, the half of the chorizo, and half of the Jamon Serrano. Fry until the onion softens, then add the chopped tomato, stirring well. Slice the green beans and add together with the peas and the red pepper, chopped into small pieces. Add salt to taste. In a separate pan, fry the remaining chorizo and jamon serrano until tender, set aside. Spoon the potato mixture onto six ovenproof plates or small cazuelas. Crack an egg onto each of the plates on top of the mixture and place in a pre-heated oven at a high temperature until the eggs set. Remove from the oven and garnish with the fried chorizo, the rest of the ham, and a few strips of red pepper. Flamenco eggs should be served straight from the oven.